Schug Middle Eastern Seasoning

I've been meaning to post the recipe for this delicious condiment for a while and was reminded about it when I commented on Twitter yesterday that I was eating it, and someone asked what it was.

It's a SPICY Israeli condiment of Yemenite origin, and is spelled many ways. This is the way I spell it, and this is a compilation of the ingredients I've been told make up Schug. I've eaten it so many ways since I lived in Israel, and its delish!

Finely grind the cardamom seeds (if using) and caraway seeds in a spice grinder, then sift to remove the husks.

Grind all in a food processor until slightly chunky. Cover and store in the refrigerator. Stores best in a tightly closed glass jar. Tastes best after it has a chance to "blend flavors" for a couple of days.

If you'd like it somewhat less spicy you can add tomato, but I like it green!

Delicious as a condiment with just about anything, veggies, eggs, potatoes.....

I particularly like it on really good, buttered bread. The butter mellows the heat just a bit!

Hi! I’m Mindy…

That’s the sound of a New York City girl who’s been around the world and back, became a vegetarian, came up with an idea, and decided to get her act together and tell you about it.

I’ve traveled, lived, and worked in a number of locations around the world, from the Middle East to the Pacific, speak some Hebrew, a bit of French and German, and pleasantries in a number of other languages, love many different types of foods, and have puttered around with them all. (I even knew what harissa was when Alton mentioned it on “Next Food Network Star”!) ....Read More

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